• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Chinese Turnip Cake (Lo Bak Go)

written by Marvellina Updated: October 25, 2024
13.5K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

Learn how to make this delicious savory Cantonese turnip cake or known as lo bak go (kue lobak). The savory cake is steamed and then pan-fried.

How To Make Lo Bak Go (Dim Sum Turnip Cake)


What is Chinese turnip cake?

Lo bak go (蘿蔔糕) translates to “turnip cake”. It is made with daikon radish, not turnips! The naming confusion arises from the language difference and historical context. In Cantonese, “lo bak” (蘿蔔) generally refers to radishes or root vegetables, and daikon radish is often called “white lo bak” (白蘿蔔). When the dish was introduced outside of China, the term was sometimes translated as “turnip” due to similarities between daikon radish and the Western concept of turnips. When “lo bak go” was introduced to Westerners, it was easier to translate it as “turnip cake,” even though daikon (a white radish) was the key ingredient. The name stuck since turnips and daikon look somewhat alike (both are white and rooty).

The traditional cake is made with grated daikon radish, rice flour, dried shrimp, Chinese sausage, and mushrooms, then steamed and pan-fried for a savory, crispy texture on the outside and soft on the inside. We call this Kue Lobak in Indonesia.

How To Make Lo Bak Go (Dim Sum Turnip Cake)

If you make this at home, you will soon learn that homemade lo bak go or kue lobak is truly the best. I love lo bak go with stronger daikon taste and aroma and you can usually achieve this at home or when you dine at restaurants which have a great dim sum. Most of the store-bought ones usually have more flour and less daikon taste, which is suitable for stir-frying, but I like this steamed version and then pan-fried. The pan-frying creates this thin golden crust on the outside.

How To Make Lo Bak Go (Dim Sum Turnip Cake)

Chinese Turnip Cake (Lo Bak Go)

Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Servings 12 servings
4.8 from 8 reviews
REVIEW & RATE PRINT

Ingredients

For batter:

  • 160 gr rice flour
  • 40 gr cornstarch
  • 350 ml water

Filling:

  • 1200 gr Chinese turnip (daikon) already peeled weight
  • ⅓ tsp salt
  • 2 Tbsp cooking oil
  • 5 shallots peeled and finely chopped
  • 50 gr dried shrimps soaked in water and finely chopped
  • 2 links Chinese sausage remove the casing and finely chopped
  • 4 dried shiitake mushrooms soaked in warm water

Seasonings:

  • 2 Tbsp oyster sauce
  • 1 Tbsp abalone sauce
  • 1 Tbsp sesame oil
  • ½ tsp Salt
  • 2 tsp sugar
  • ½ tsp white pepper powder

Instructions
 

  • Combine the rice flour, cornstarch and water and whisk into a smooth batter
  • Grate daikon and toss with 1/3 tsp of salt and let it sit for 10 minutes. Squeeze out the liquid.
  • Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet
  • Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything
  • Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat. The mixture will start to get thicken. Off the heat
  • You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller)
  • Spread the mixture into the pan as evenly as possible. Cover with aluminum foil

If steaming on the stove:

  • Steam on medium-high heat for 50-55 minutes or until a tester inserted into the middle of the cake comes out clean without any wet batter sticking to it. If not, continue steaming for another 5 minutes or so. At the end of cooking time, It may still appear to be very soft. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.
  • You can serve as is or put a bit of oil in a non-stick pan and then pan-fry the cake before serving. Serve with chili sauce on the side

If pressure cooking with Instant Pot:

  • Pour 2 cups of water in the inner pot. Place a trivet in. Place the pan on top of the trivet. Close the lid and turn the steam release valve to sealing. Set the timer to 45 minutes and then do a natural release. A tester inserted into the middle of the cake should come out clean without any wet batter sticking to it. If not, pressure cook for another 5 minutes and check again. At the end of cooking time, It may still appear to be soft and wet. Don't panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.

Pan frying:

  • Cut the cake into desired size. Heat up a little bit of oil on a non-stick pan and pan fry both sides until lightly golden brown and serve with your favorite chili sauce or as is

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Chinese Turnip Cake (Lo Bak Go)
Serving Size
 
1 serving
Amount per Serving
Calories
138
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
48
mg
16
%
Sodium
 
460
mg
20
%
Potassium
 
280
mg
8
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
1
IU
0
%
Vitamin C
 
23
mg
28
%
Calcium
 
52
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on Instagram
How To Make Lo Bak Go (Dim Sum Turnip Cake)

How to make good lo bak go

1. Grate daikon and toss with 1/3 tsp of salt

2. Let it sit for 10 minutes. Squeeze out the liquid.

3. Preheat wok/skillet. Add in cooking oil. Saute shallots for about 2 minutes. Add the dried shrimp and saute for another minute

4. Add Chinese sausage and mushrooms and cook for another 1 minute until fragrant. Remove from the wok/skillet

5. Add the shredded daikon and stir fry until it softens and a bit dry. Add the sausage mixture back followed by the seasonings. Stir to combine everything

6. Give the batter a stir to combine and pour over the daikon mixture and stir fry over low heat

7. The mixture will start to get thicken. Off the heat

8. You can use an 8 x 8 inch pan or 9 x 9 inch pan. You can also use two 4 x 4 or 5 x 5 inch pan. Oil the pan on all sides or line the bottom of the pan with parchment paper for easier release later. You need a 7 inch round pan if you use 6 quart-instant pot (the cake will be taller). Spread the mixture into the pan as evenly as possible. Cover with aluminum foil

9. Steam on medium-high heat for 50-55 minutes or until a tester inserted into the middle of the cake comes out clean without any wet batter sticking to it. If not, continue steaming for another 5 minutes or so. At the end of cooking time, It may still appear to be very soft. Don’t panic, let it cool down completely (about 4 hours or so) before attempting to cut into slices. It will firm up nicely for you.

How To Make Lo Bak Go (Dim Sum Turnip Cake)

This is an easy and pretty fool-proof recipe that mom gave me and I’ve made it several times since. I thought I was in heaven when I had this for breakfast two days in a row !!!! I will definitely be making this again very soon. You might also be interested in trying out Singapore Fried Carrot Cake

Stir-fried carrot cake / Lobak goreng telur / Chai tow kway
previous post
How To Make Half-boiled Eggs (Coffee Shop Style)
next post
Ice Cream Brioche Sliders

26 comments

Fanny July 19, 2018 - 8:34 am

Hi cc Marvellina. Tried to make it yesterday and it’s a success. Hubby can’t stop eating it. Thank you so much for the recipes as it really hard to find it in san antonio. (The dimsum places here don’t taste good). Your chai tau kway recipe tastes exactly like we remember it. Excited to try all your other recipes. Thank you.

Reply
Marvellina July 19, 2018 - 12:31 pm

Hi Fanny,

Thank you so much for letting me know. I’m so happy to hear that you guys like it 🙂 I need to make this again myself.

Reply
Helen May 31, 2018 - 1:33 am

Do you recommend blending radishes instead of shredding?

Reply
Marvellina May 31, 2018 - 1:19 pm

Hi Helen,

You can blend it instead of shredding, it’s less labor intensive I know! Please let me know how it turns out. I will try to blend the radish next time and see 🙂

Reply
F October 4, 2017 - 9:46 pm

Thanks Marcellina. I’ve tried making this many times with different recipes, but mine always comes out too soft to slice. I suspected that it may have to do with the brand of rice flour, but i have tried the Erwan brand that you use too. I will try making it with your recipe. Hope it works for me, I love radish cake. The best was at dim sum in Hong Kong.

Reply
Marvellina October 5, 2017 - 9:12 am

Yes, give this recipe a try and please let me know if it’s good for you or not. I’ve made it several times and it always turns out good. I know! Love the dim sum in Hong Kong. Lucky for us we have a dim sum restaurant here that tastes amazing! Like the real deal!!

Reply
F October 3, 2017 - 10:47 pm

What brand of rice flour do you use?

Reply
Marvellina October 4, 2017 - 10:47 am

I use the one from Erawan Marketing (Thailand). The package is clear with red writing all over. Hope that helps

Reply
john l straatman January 30, 2017 - 12:15 pm

Is this what I woud call Lobak Koh or Kue Lobak, it does like like it?

Reply
Marvellina January 30, 2017 - 1:42 pm

Hi John, Yes, it is lobak koh or kue lobak 🙂

Reply
1 2 3 »
4.75 from 8 votes (8 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Zha Jiang Mian (炸酱面) (Chinese Fried Sauce Noodles)

  • Easy Hokkien Bak Chang (Zongzi-Sticky Rice Dumplings)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.